To make Anda Chingari first, take a bowl to break the egg, sprinkle a pinch of salt and whisk it well.
Take a pan to add oil once the oil heats enough, add the whisked egg and fry it. Once the egg has done chop it and takes out from the pan.
In remaining oil, add cumin seeds and onion paste and cook until turns into golden.
Put ginger and garlic paste and saute for 3 minutes then pour tomato puree and cook until the oil oozes out.
Add red chili, turmeric, coriander powder, black pepper, and salt. Mix it up altogether.
Once the oil oozes out add fried and boiled eggs. Mix it up well and sprinkle garam masala.
simmer for 3 minutes then garnish with fresh coriander and green chili.
You can try our Egg Curry With Coconut Milk or checkout our other lunch Recipes
Servings 4